If you go over and like what you read please leave a comment there and if you're interested I will be happy to share just how we made STRAWBERRY chocolate....but you'll have to leave a comment so I know.
Showing posts with label favourite things. Show all posts
Showing posts with label favourite things. Show all posts
July 5, 2011
Homemade Chocolate
I have been making chocolate for years and for years people have asked me for the recipe. I have finally put the recipe up for everyone to see over here: A String of Pearls
If you go over and like what you read please leave a comment there and if you're interested I will be happy to share just how we made STRAWBERRY chocolate....but you'll have to leave a comment so I know.
If you go over and like what you read please leave a comment there and if you're interested I will be happy to share just how we made STRAWBERRY chocolate....but you'll have to leave a comment so I know.
November 10, 2010
Passionfruit Perfection
I LOVE passionfruit. It screams 'tropical'. I came across a recipe site that had a gazillion recipes that each use passionfruit in one way or another. Ok, ok, so maybe not a 'gazillion' but there was a LOT of 'em.
I decided that I would share with you the gems that I found in all of them. I whittled many out for various reasons. If they used alcohol they were GONE. If the method was too long or too work intensive they were GONE. And finally if any of the ingredients weren't something I've heard of or regularly used (like dried lavender flowers or 'titanium strength gelatin leaves') they were GONE.
Here's what we have left. I hope you find something you could enjoy making, eating and sharing.
Passionfruit curd
Makes: 3 cups
Ingredients
* 4 eggs
* 2 egg yolks
* 3/4 cup caster sugar
* 3/4 cup passionfruit pulp (see note)
* 125g butter, chilled, chopped
Add above ingredients to your shopping list
Method
1. Place eggs, egg yolks and sugar in a 6-cup capacity heatproof, microwave-safe jug or bowl. Whisk with a balloon whisk until well combined. Add passionfruit pulp and butter. Stir to combine.
2. Microwave passionfruit mixture, uncovered, on MEDIUM (50%) for 6 to 10 minutes, whisking every minute, or until thick enough to coat a spoon. Pour passionfruit curd into sterilised jars and seal. Refrigerate to cool.
Notes: You will need 6 to 8 passionfruit for 3/4 cup pulp.
Passionfruit ice-cream
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients (serves 4)
* 500ml (2 cups) thickened cream
* 375ml (1 1/2 cups) coconut milk
* 4 egg yolks
* 100g (1/2 cup) caster sugar
* 160ml (2/3 cup) strained passionfruit pulp
* Ice-cream cones, to serve
Method
1. Combine the cream and coconut milk in a medium saucepan and bring to a simmer over low heat. Remove from heat.
2. Use an electric beater to whisk together the egg yolks and sugar in a heatproof bowl until thick and pale. Gradually stir the cream mixture into the egg mixture. Pour into a clean saucepan and place over low heat. Cook, stirring with a wooden spoon, for 15 minutes or until custard coats the back of the spoon. Set aside for 10 minutes to cool slightly. Stir in the passionfruit pulp.
3. Pour mixture into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.
4. Roughly break up the ice-cream with a metal spoon. Transfer to the bowl of a food processor and process until smooth. Quickly return ice-cream to the metal container. Cover with foil and freeze for a further 3 hours or until firm.
5. Scoop ice-cream into cones or bowls and serve immediately.
Notes: You will need about 8 passionfruit for this recipe.
Passionfruit curd cheesecake
OK...this one has a little more to it than I usually like but it still seems easy enough and sounds YUMMO!!!!
Ingredients (serves 12)
* 250g butternut biscuits
* 200g digestive biscuits
* 120g butter, melted
* 500g cream cheese, at room temperature
* 1/2 cup (100g) caster sugar
* 300g sour cream
* 2 eggs
* 1 tsp finely grated lemon rind
*
Passionfruit curd
* 2 passionfruit
* 50g butter
* 2 eggs, lightly whisked
* 1/2 cup (100g) caster sugar
* 1 tbs lemon juice
Add above ingredients to your shopping list
Method
1. Line the base of a 20cm (base measurement) springform pan with baking paper. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the pan and use a glass to press the crumb mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to set.
2. In the meantime, to make the passionfruit curd, place passionfruit pulp, butter, eggs, sugar and lemon juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat and set aside for 30 minutes to cool.
3. Preheat oven to 160°C. Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Add the sour cream and beat until smooth. Add eggs and lemon rind and beat until just combined.
4. Pour half the cream cheese mixture into the biscuit base. Dollop spoonfuls of half the passionfruit curd over the cream cheese. Pour over remaining cream cheese and dollop half of the remaining curd. Use a bamboo skewer to gently swirl passionfruit mixture and cream cheese to make a marbled pattern.
5. Place on an oven tray. Bake in oven for 45 minutes or until centre is just set. Turn oven off. Leave cheesecake in the oven, with the door ajar, for 1 hour or until cooled completely. Cover loosely with plastic wrap and place in the fridge to chill. Spread over remaining curd to serve.
Passionfruit marshmallow mousse
Preparation Time
15 minutes
Cooking Time
5 minutes
Ingredients (serves 6)
* pulp from 5 passionfruit
* 250g pkt marshmallows
* 200ml cream
* 1/2 cup natural yoghurt
* 1 cup cut up fresh fruit
* extra passionfruit pulp
Method
1. Use a teaspoon to remove the pulp from 5 passionfruit and place in a saucepan with 250g pkt marshmallows. Stir continuously, over a low heat until the marshmallows have melted.
2. Set aside to cool slightly, then stir in 200ml cream and 1/2 cup natural yoghurt until smooth. Transfer to serving glasses. Cover with plastic wrap. Refrigerate for 2 hours or until thickens.
3. Top with the fruit and extra passionfruit pulp.
Passionfruit slice
Preparation Time:15 minutes
Cooking Time: 20 minutes
Makes: 12
Ingredients
* Melted butter, to grease
* 150g (1 cup) self-raising flour
* 85g (1 cup) desiccated coconut
* 100g (1/2 cup) caster sugar
* 100g butter, melted
* 1 x 395g can sweetened condensed milk
* 125ml (1/2 cup) fresh lemon juice
* 2 tbs passionfruit pulp
Method
1. Preheat oven to 180°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
2. Use a wooden spoon to combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring the dough together in the bowl. Transfer to the prepared pan. Use a metal spoon to press firmly over the base. Bake for 12 minutes or until light golden. Set aside to cool.
3. Reduce oven temperature to 150°C.Use a balloon whisk to whisk together the condensed milk, lemon juice and passionfruit pulp in a large bowl until smooth and well combined. Pour into the pan and spread evenly over the base. Bake in oven for 15 minutes until just firm to the touch. Set aside to cool completely. Cut into slices to serve.
Notes: You will need about 2 fresh passionfruit for this recipe.
Tropical ice-blocks
You don't need special ice block molds to make Popsicles. Use paper cups filled to your desired amount. Cover with foil. Poke a hole through where you want the stick to stand then put the stick through. I put the cups in muffin tins and put the muffin tray in the freezer to stop the cups from falling over.
Makes: 18
Ingredients
* 1/2 (750g) pineapple, peeled, cored, chopped (use canned pineapple is fine)
* 1 large mango, peeled, chopped
* 4 passionfruit, halved
* 2 cups lemonade/Sprite
Method
1. Place pineapple and mango in a food processor or blender. Blend or process until smooth. Remove to a jug. Add passionfruit pulp and lemonade. Stir to combine.
2. Pour mixture into molds. Insert paddle pop sticks or secure with lids. Freeze until set.
3. Remove ice-blocks from molds. Serve.
Notes: You'll need eighteen 1/3 cup (80ml) capacity plastic ice-block molds and 18 paddle-pop sticks.
Coconut and passionfruit self-saucing pudding
Ingredients (serves 6)
* 1 cup self-raising flour
* 1/2 cup caster sugar
* 1/2 cup desiccated coconut
* 2/3 cup light coconut milk
* 1 egg
* 80g butter, melted, cooled
* pure icing sugar, to serve
Sauce
* 1/2 cup caster sugar
* 3 teaspoons cornflour
* 1/2 cup milk
* 2 small lemons, juiced
* 3 passionfruit, halved
Method
1. Preheat oven to 180°C. Grease a 6-cup capacity, 5.5cm-deep, 19cm x 25cm (base) ovenproof dish and place on a baking tray lined with baking paper.
2. Sift flour into a bowl. Stir in sugar and coconut. Whisk coconut milk, egg and butter together in a jug. Pour into flour mixture. Gently stir until combined. Spoon into prepared dish. Smooth surface.
3. Make sauce: Combine sugar and cornflour in a bowl. Sprinkle over pudding. Combine milk and 1/3 cup lemon juice (don't worry if mixture curdles) in a small saucepan. Cook, stirring, over medium heat until mixture comes to the boil. Remove from heat and stir in passionfruit pulp. Pour hot lemon mixture over the back of a large metal spoon, over pudding.
4. Bake for 50 to 55 minutes or until a skewer inserted halfway into pudding comes out clean. Dust with icing sugar and serve immediately.
Summer Christmas pudding
YUMMO!!! Who wants to be slaving over a hot stove/oven around Christmas in Australia??? NO ONE! So here's the way to have your 'Christmas Pudding' and your 'cool' as well.
Ingredients (serves 12)
* 1 large ripe mango, cheeks removed, peeled, sliced thinly
* 350g Sunbeam mixed fruit
* 2/3 cup (160ml) fresh passionfruit pulp
* 100g packet glace red cherries, chopped
* 110g packet Sunbeam macadamia nuts, toasted, chopped
* 100g white chocolate, chopped
* 2 litre ctn vanilla ice-cream, softened
* 150g fresh mixed berries, to serve
Method
1. Line 8 cup (2 litre) pudding basin with plastic wrap. Line base of basin with half the mango slices.
2. Combine the mixed fruit and passionfruit in small bowl. Set aside for 10 minutes to soften. Combine remaining mango, fruit mixture, cherries, macadamias, chocolate and ice-cream in large bowl.
3. Spoon the ice-cream mixture into the prepared pan. Smooth the top with the back of a spoon. Cover with plastic and place in the freezer overnight to firm. Carefully turn pudding out onto a serving plate. Remove the plastic wrap. Top with berries to serve.
Frozen mango and lime cheesecake
This recipe looks super easy and I can not wait to try it. I'm thinking I'd even forget about the crust and just sit with the container and a SPOON!!!
* 250g packet plain sweet biscuits (see note)
* 60g unsalted butter, melted
* 2 x 250g packets cream cheese, softened
* 3/4 cup caster sugar
* 1 teaspoon finely-grated lime rind
* 300ml thickened cream
* 425g can sliced mangoes, drained
* 3 passionfruit, halved
Method
1. Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper. Place biscuits in food processor. Process until finely chopped. Add butter. Process until combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.
2. Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared pan.
3. Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture to create a marbled effect. Cover with plastic wrap. Place in the freezer overnight or until firm.
4. Remove cheesecake to a plate. Stand at room temperature for 15 minutes. Top with passionfruit pulp. Serve.
Notes: You will need half the packet of biscuits for this recipe.
White chocolate mousse torte
Yes I know this one also looks a little fiddly but HELLO....White chocolate!!! Passionfruit!!! I'm thinking it would be well worth it.
Ingredients (serves 8)
* 1 sheet frozen ready-rolled butter puff pastry, partially thawed
* 1 tablespoon milk
* 2 egg yolks
* 1/4 cup caster sugar
* 300ml thickened cream
* 250g good-quality white chocolate, melted (see note)
* 3 teaspoons gelatine powder
* 3 passionfruit, halved
* 1 tablespoon icing sugar
Method
1. Preheat oven to 200°C. Line a baking tray with baking paper. Using a 24cm round plate as a guide, cut 1 circle from pastry sheet. Place on prepared tray. Brush top with milk. Bake for 15 minutes or until golden and puffed. Allow to cool completely.
2. Grease and line a 22cm (base) springform cake pan with baking paper. Place pastry in prepared pan. Press gently to flatten (pastry will crack).
3. Combine egg yolks and caster sugar in heatproof bowl over a saucepan of simmering water (make sure base doesn't touch the water). Whisk for 3 minutes or until mixture is thick and warm. Add 2 tablespoons of cream. Whisk to combine. Add chocolate, stirring constantly, until smooth. Remove from heat.
4. Place 2 tablespoons of hot water in a small bowl. Sprinkle over gelatine. Whisk with a fork until dissolved. Stir gelatine mixture into chocolate mixture.
5. Beat remaining cream until soft peaks form. Gently fold cream into chocolate mixture. Pour mixture over pastry. Refrigerate for 3 hours or until set.
6. Transfer torte to serving plate. Combine passionfruit pulp and icing sugar in a small bowl. Pour over torte. Serve.
Notes: To melt chocolate: Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%), stirring every minute with a metal spoon until almost melted. Stir until smooth.
I decided that I would share with you the gems that I found in all of them. I whittled many out for various reasons. If they used alcohol they were GONE. If the method was too long or too work intensive they were GONE. And finally if any of the ingredients weren't something I've heard of or regularly used (like dried lavender flowers or 'titanium strength gelatin leaves') they were GONE.
Here's what we have left. I hope you find something you could enjoy making, eating and sharing.
Passionfruit curd
Makes: 3 cups
Ingredients
* 4 eggs
* 2 egg yolks
* 3/4 cup caster sugar
* 3/4 cup passionfruit pulp (see note)
* 125g butter, chilled, chopped
Add above ingredients to your shopping list
Method
1. Place eggs, egg yolks and sugar in a 6-cup capacity heatproof, microwave-safe jug or bowl. Whisk with a balloon whisk until well combined. Add passionfruit pulp and butter. Stir to combine.
2. Microwave passionfruit mixture, uncovered, on MEDIUM (50%) for 6 to 10 minutes, whisking every minute, or until thick enough to coat a spoon. Pour passionfruit curd into sterilised jars and seal. Refrigerate to cool.
Notes: You will need 6 to 8 passionfruit for 3/4 cup pulp.
Passionfruit ice-cream
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients (serves 4)
* 500ml (2 cups) thickened cream
* 375ml (1 1/2 cups) coconut milk
* 4 egg yolks
* 100g (1/2 cup) caster sugar
* 160ml (2/3 cup) strained passionfruit pulp
* Ice-cream cones, to serve
Method
1. Combine the cream and coconut milk in a medium saucepan and bring to a simmer over low heat. Remove from heat.
2. Use an electric beater to whisk together the egg yolks and sugar in a heatproof bowl until thick and pale. Gradually stir the cream mixture into the egg mixture. Pour into a clean saucepan and place over low heat. Cook, stirring with a wooden spoon, for 15 minutes or until custard coats the back of the spoon. Set aside for 10 minutes to cool slightly. Stir in the passionfruit pulp.
3. Pour mixture into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.
4. Roughly break up the ice-cream with a metal spoon. Transfer to the bowl of a food processor and process until smooth. Quickly return ice-cream to the metal container. Cover with foil and freeze for a further 3 hours or until firm.
5. Scoop ice-cream into cones or bowls and serve immediately.
Notes: You will need about 8 passionfruit for this recipe.
Passionfruit curd cheesecake
OK...this one has a little more to it than I usually like but it still seems easy enough and sounds YUMMO!!!!
Ingredients (serves 12)
* 250g butternut biscuits
* 200g digestive biscuits
* 120g butter, melted
* 500g cream cheese, at room temperature
* 1/2 cup (100g) caster sugar
* 300g sour cream
* 2 eggs
* 1 tsp finely grated lemon rind
*
Passionfruit curd
* 2 passionfruit
* 50g butter
* 2 eggs, lightly whisked
* 1/2 cup (100g) caster sugar
* 1 tbs lemon juice
Add above ingredients to your shopping list
Method
1. Line the base of a 20cm (base measurement) springform pan with baking paper. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the pan and use a glass to press the crumb mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to set.
2. In the meantime, to make the passionfruit curd, place passionfruit pulp, butter, eggs, sugar and lemon juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat and set aside for 30 minutes to cool.
3. Preheat oven to 160°C. Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Add the sour cream and beat until smooth. Add eggs and lemon rind and beat until just combined.
4. Pour half the cream cheese mixture into the biscuit base. Dollop spoonfuls of half the passionfruit curd over the cream cheese. Pour over remaining cream cheese and dollop half of the remaining curd. Use a bamboo skewer to gently swirl passionfruit mixture and cream cheese to make a marbled pattern.
5. Place on an oven tray. Bake in oven for 45 minutes or until centre is just set. Turn oven off. Leave cheesecake in the oven, with the door ajar, for 1 hour or until cooled completely. Cover loosely with plastic wrap and place in the fridge to chill. Spread over remaining curd to serve.
Passionfruit marshmallow mousse
Preparation Time
15 minutes
Cooking Time
5 minutes
Ingredients (serves 6)
* pulp from 5 passionfruit
* 250g pkt marshmallows
* 200ml cream
* 1/2 cup natural yoghurt
* 1 cup cut up fresh fruit
* extra passionfruit pulp
Method
1. Use a teaspoon to remove the pulp from 5 passionfruit and place in a saucepan with 250g pkt marshmallows. Stir continuously, over a low heat until the marshmallows have melted.
2. Set aside to cool slightly, then stir in 200ml cream and 1/2 cup natural yoghurt until smooth. Transfer to serving glasses. Cover with plastic wrap. Refrigerate for 2 hours or until thickens.
3. Top with the fruit and extra passionfruit pulp.
Passionfruit slice
Preparation Time:15 minutes
Cooking Time: 20 minutes
Makes: 12
Ingredients
* Melted butter, to grease
* 150g (1 cup) self-raising flour
* 85g (1 cup) desiccated coconut
* 100g (1/2 cup) caster sugar
* 100g butter, melted
* 1 x 395g can sweetened condensed milk
* 125ml (1/2 cup) fresh lemon juice
* 2 tbs passionfruit pulp
Method
1. Preheat oven to 180°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
2. Use a wooden spoon to combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring the dough together in the bowl. Transfer to the prepared pan. Use a metal spoon to press firmly over the base. Bake for 12 minutes or until light golden. Set aside to cool.
3. Reduce oven temperature to 150°C.Use a balloon whisk to whisk together the condensed milk, lemon juice and passionfruit pulp in a large bowl until smooth and well combined. Pour into the pan and spread evenly over the base. Bake in oven for 15 minutes until just firm to the touch. Set aside to cool completely. Cut into slices to serve.
Notes: You will need about 2 fresh passionfruit for this recipe.
Tropical ice-blocks
You don't need special ice block molds to make Popsicles. Use paper cups filled to your desired amount. Cover with foil. Poke a hole through where you want the stick to stand then put the stick through. I put the cups in muffin tins and put the muffin tray in the freezer to stop the cups from falling over.
Makes: 18
Ingredients
* 1/2 (750g) pineapple, peeled, cored, chopped (use canned pineapple is fine)
* 1 large mango, peeled, chopped
* 4 passionfruit, halved
* 2 cups lemonade/Sprite
Method
1. Place pineapple and mango in a food processor or blender. Blend or process until smooth. Remove to a jug. Add passionfruit pulp and lemonade. Stir to combine.
2. Pour mixture into molds. Insert paddle pop sticks or secure with lids. Freeze until set.
3. Remove ice-blocks from molds. Serve.
Notes: You'll need eighteen 1/3 cup (80ml) capacity plastic ice-block molds and 18 paddle-pop sticks.
Coconut and passionfruit self-saucing pudding
Ingredients (serves 6)
* 1 cup self-raising flour
* 1/2 cup caster sugar
* 1/2 cup desiccated coconut
* 2/3 cup light coconut milk
* 1 egg
* 80g butter, melted, cooled
* pure icing sugar, to serve
Sauce
* 1/2 cup caster sugar
* 3 teaspoons cornflour
* 1/2 cup milk
* 2 small lemons, juiced
* 3 passionfruit, halved
Method
1. Preheat oven to 180°C. Grease a 6-cup capacity, 5.5cm-deep, 19cm x 25cm (base) ovenproof dish and place on a baking tray lined with baking paper.
2. Sift flour into a bowl. Stir in sugar and coconut. Whisk coconut milk, egg and butter together in a jug. Pour into flour mixture. Gently stir until combined. Spoon into prepared dish. Smooth surface.
3. Make sauce: Combine sugar and cornflour in a bowl. Sprinkle over pudding. Combine milk and 1/3 cup lemon juice (don't worry if mixture curdles) in a small saucepan. Cook, stirring, over medium heat until mixture comes to the boil. Remove from heat and stir in passionfruit pulp. Pour hot lemon mixture over the back of a large metal spoon, over pudding.
4. Bake for 50 to 55 minutes or until a skewer inserted halfway into pudding comes out clean. Dust with icing sugar and serve immediately.
Summer Christmas pudding
YUMMO!!! Who wants to be slaving over a hot stove/oven around Christmas in Australia??? NO ONE! So here's the way to have your 'Christmas Pudding' and your 'cool' as well.
Ingredients (serves 12)
* 1 large ripe mango, cheeks removed, peeled, sliced thinly
* 350g Sunbeam mixed fruit
* 2/3 cup (160ml) fresh passionfruit pulp
* 100g packet glace red cherries, chopped
* 110g packet Sunbeam macadamia nuts, toasted, chopped
* 100g white chocolate, chopped
* 2 litre ctn vanilla ice-cream, softened
* 150g fresh mixed berries, to serve
Method
1. Line 8 cup (2 litre) pudding basin with plastic wrap. Line base of basin with half the mango slices.
2. Combine the mixed fruit and passionfruit in small bowl. Set aside for 10 minutes to soften. Combine remaining mango, fruit mixture, cherries, macadamias, chocolate and ice-cream in large bowl.
3. Spoon the ice-cream mixture into the prepared pan. Smooth the top with the back of a spoon. Cover with plastic and place in the freezer overnight to firm. Carefully turn pudding out onto a serving plate. Remove the plastic wrap. Top with berries to serve.
Frozen mango and lime cheesecake
This recipe looks super easy and I can not wait to try it. I'm thinking I'd even forget about the crust and just sit with the container and a SPOON!!!
* 250g packet plain sweet biscuits (see note)
* 60g unsalted butter, melted
* 2 x 250g packets cream cheese, softened
* 3/4 cup caster sugar
* 1 teaspoon finely-grated lime rind
* 300ml thickened cream
* 425g can sliced mangoes, drained
* 3 passionfruit, halved
Method
1. Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper. Place biscuits in food processor. Process until finely chopped. Add butter. Process until combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.
2. Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared pan.
3. Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture to create a marbled effect. Cover with plastic wrap. Place in the freezer overnight or until firm.
4. Remove cheesecake to a plate. Stand at room temperature for 15 minutes. Top with passionfruit pulp. Serve.
Notes: You will need half the packet of biscuits for this recipe.
White chocolate mousse torte
Yes I know this one also looks a little fiddly but HELLO....White chocolate!!! Passionfruit!!! I'm thinking it would be well worth it.
Ingredients (serves 8)
* 1 sheet frozen ready-rolled butter puff pastry, partially thawed
* 1 tablespoon milk
* 2 egg yolks
* 1/4 cup caster sugar
* 300ml thickened cream
* 250g good-quality white chocolate, melted (see note)
* 3 teaspoons gelatine powder
* 3 passionfruit, halved
* 1 tablespoon icing sugar
Method
1. Preheat oven to 200°C. Line a baking tray with baking paper. Using a 24cm round plate as a guide, cut 1 circle from pastry sheet. Place on prepared tray. Brush top with milk. Bake for 15 minutes or until golden and puffed. Allow to cool completely.
2. Grease and line a 22cm (base) springform cake pan with baking paper. Place pastry in prepared pan. Press gently to flatten (pastry will crack).
3. Combine egg yolks and caster sugar in heatproof bowl over a saucepan of simmering water (make sure base doesn't touch the water). Whisk for 3 minutes or until mixture is thick and warm. Add 2 tablespoons of cream. Whisk to combine. Add chocolate, stirring constantly, until smooth. Remove from heat.
4. Place 2 tablespoons of hot water in a small bowl. Sprinkle over gelatine. Whisk with a fork until dissolved. Stir gelatine mixture into chocolate mixture.
5. Beat remaining cream until soft peaks form. Gently fold cream into chocolate mixture. Pour mixture over pastry. Refrigerate for 3 hours or until set.
6. Transfer torte to serving plate. Combine passionfruit pulp and icing sugar in a small bowl. Pour over torte. Serve.
Notes: To melt chocolate: Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%), stirring every minute with a metal spoon until almost melted. Stir until smooth.
August 7, 2010
Old Time Cooking
When I was growing up I don't think I ever had a doughnut. Did I even know what they were? Probably not. Did I miss out by not having them? Heavens NO. We had something just as wonderful. We had 'Puftaloons'.
What are puftaloons? Well they are fried bits of dough smothered with golden syrup...or honey.
Here's the recipe:
Puftaloons
2 Cups S.R. Flour
1 desert spoon butter
¼ Teaspoon salt
¾ cup milk
Oil for Deep Frying
Combine flour and salt in a bowl, rub in butter, make a well in the centre and mix in milk to make a soft dough.
Turn out on a lightly floured board and kneed lightly until smooth. Roll out to 2 cm thickness, cut into rounds with a scone cutter (about 3cms diameter).
Heat oil in a large thick based frying pan and gently fry until puffed, golden and cooked through turning as you go. Drain on paper towel. Serve hot with honey or Golden syrup or roll in a mixture of cinnamon and sugar.
Note: Could make savoury ones with bacon and cheese.
What are puftaloons? Well they are fried bits of dough smothered with golden syrup...or honey.
Here's the recipe:
Puftaloons
2 Cups S.R. Flour
1 desert spoon butter
¼ Teaspoon salt
¾ cup milk
Oil for Deep Frying
Combine flour and salt in a bowl, rub in butter, make a well in the centre and mix in milk to make a soft dough.
Turn out on a lightly floured board and kneed lightly until smooth. Roll out to 2 cm thickness, cut into rounds with a scone cutter (about 3cms diameter).
Heat oil in a large thick based frying pan and gently fry until puffed, golden and cooked through turning as you go. Drain on paper towel. Serve hot with honey or Golden syrup or roll in a mixture of cinnamon and sugar.
Note: Could make savoury ones with bacon and cheese.
July 21, 2010
Oh the places you'll go!
Have you ever read "Oh the places you'll go" by Dr Seuss? It's one of my favourite books to read to my friends when they're having a rough time of things. I'm such a sook that when I read it to them I always get choked up.
Well....right now I'm feeling very much like that character from the Flintstones who always had a cloud over him. His name was 'Schleprock'. So this morning as I'm in my 'woe is me' pitty party, I started thinking about what, if anything, I could do or say to a friend who was feeling as I am right now. One of the first things that came to mind was, I'd read them 'Oh the places you'll go'.
Unfortunately I can't get my copy out to read because it's packed away for a move we are supposed to be making (which is really the catalyst for the stupid cloud over my head I guess). I went in search on the internet to see what I could find and lo and behold I find the words to the story.
Here's a link to what I found:
"Oh! The places you'll go."
If you don't own your own copy of this book then I would recommend you getting one to have on your own bookshelf. When you get it, read it out loud....or come see me and I'd love to read it to you.
May 15, 2010
Happiness Machine
Here is a video clip of the Coco-Cola Happiness Machine. It just makes me smile every time I watch it. I would have loved to have been a part of something like this.
ENJOY
ENJOY
December 26, 2009
Christmas 2009
It's boxing day now but oh what a lovely Christmas we had. The fact that money played a very little part made it even better.
You see, we couldn't afford to buy any presents for each other this year. Sometimes life is like that and that's OK. We've lived through this in the past and survived and I'm sure we'll live through it again sometime in the future. There's many things you can do without money. My clever niece made her husband and her brother a tie made out of duct tape. They looked really good. We could have made something for each other or we could have given coupons but I came up with an idea that was totally 'It's the thought that counts'.
I had the children go through the advertising catalogs and choose things for each other (and mum and dad) that if we had the money we would have bought.
My husband was feeling very bad about not being able to have gifts this year. I kept telling him that the kids are fine with it. He said that they were only fine with it because they had no other choice. I tried to reassure him that our children were not like that at all.
Anyway...Come Christmas morning there were lots of little white envelopes under the tree. There were even some for our guest we had come over for breakfast. As it turns out this will be one of the most memorable Christmases EVER. Aaron (14yrold) gave Michael (18yr old) a pork roast. Well we were in fits of laughter and that pretty much set the tone for the day. Not only did Michael get pork but Sarah (19yr old) gave our visitors pork as well and Michael gifted Sarah Bacon!!! Can you see a theme here?
I got given 'wooden flooring' from Sarah. My kids know how much I'd love to have wood floor instead of carpet. I also got a big screen TV...I mean a BIG screen...along with a new computer with a nice big monitor. All in all we ended up with three big screen TVs (mine was the biggest of course) and three computers. Someone got insect repellent while someone else got deodorant.
"It's the most wonderful time of the year...." and presents...although very nice....didn't make it 'wonderful' this year. It was so enjoyable I'd be happy enough to make this a new family tradition. Just think of the money we'd save.
May 2010 bring us all more harmony and love.
You see, we couldn't afford to buy any presents for each other this year. Sometimes life is like that and that's OK. We've lived through this in the past and survived and I'm sure we'll live through it again sometime in the future. There's many things you can do without money. My clever niece made her husband and her brother a tie made out of duct tape. They looked really good. We could have made something for each other or we could have given coupons but I came up with an idea that was totally 'It's the thought that counts'.
I had the children go through the advertising catalogs and choose things for each other (and mum and dad) that if we had the money we would have bought.
My husband was feeling very bad about not being able to have gifts this year. I kept telling him that the kids are fine with it. He said that they were only fine with it because they had no other choice. I tried to reassure him that our children were not like that at all.
Anyway...Come Christmas morning there were lots of little white envelopes under the tree. There were even some for our guest we had come over for breakfast. As it turns out this will be one of the most memorable Christmases EVER. Aaron (14yrold) gave Michael (18yr old) a pork roast. Well we were in fits of laughter and that pretty much set the tone for the day. Not only did Michael get pork but Sarah (19yr old) gave our visitors pork as well and Michael gifted Sarah Bacon!!! Can you see a theme here?
I got given 'wooden flooring' from Sarah. My kids know how much I'd love to have wood floor instead of carpet. I also got a big screen TV...I mean a BIG screen...along with a new computer with a nice big monitor. All in all we ended up with three big screen TVs (mine was the biggest of course) and three computers. Someone got insect repellent while someone else got deodorant.
"It's the most wonderful time of the year...." and presents...although very nice....didn't make it 'wonderful' this year. It was so enjoyable I'd be happy enough to make this a new family tradition. Just think of the money we'd save.
May 2010 bring us all more harmony and love.
January 2, 2009
Eggplant Salsa
This recipe comes from a dear friend who is Spanish. My family are salsa fiends and simply LOVE this. I can not make too much of it.
Recipe:
Dice up the eggplant
Let it sit in water until you're ready to use it. This will stop it from discolouring.
Dice the onion and the capsicums
Blend/puree tomatoes. When you blend them there is no need to peel them. This makes things so much easier and less messy.
I couldn't find any vegetable bullion easily here in Utah so this is what I used. I have since found I can order the bullion from online stores. All is right in the world again.
Cover the ingredients with the blended tomatoes.
Cook it down till you are happy with the consistency.
1 eggplant, diced
1 large onion, diced
2 red (or green) capsicums (peppers)
Tomatoes (maybe 2 or 3) blended/pureed
Vegetable stock cubes to taste (I use between 3-5 per batch...but can add more if you want)
Oil (I really don't know how much. Enough to cover the bottom of the saucepan you're using)
Heat oil and put in eggplant. Cook until eggplant isn't white anymore. Now add onion and cook for a minute or two. Add capsicum and mix well. Crumble stock cubes into mixture. Taste to see if you need to add some more. Now add the tomato juice....just enough to cover the ingredients. Bring to the boil. Stir every now and again so mixture doesn't stick to the bottom and burn. Turn down to simmer. Simmer until you reach the consistency you like.
You can blend this if you don't like chunky salsa.
I haven't tried canning/bottling this yet. Mainly because it doesn't matter how much I make, it's gone in a matter of days.
I'd love to hear from you after you've tried this recipe to see if you love it as much as I do or to share what you may have done a little differently.
I have found the perfect bowl to go with this salsa recipe. Check out salsa bowl to find out more.
If you enjoy this recipe then you may also like this recipe KUNG PAO CHICKEN
Recipe:
This eggplants reminded me of a character from a cartoon called Doug. His friend Skeeter bares a striking resemblance to this vegetable.
Dice up the eggplant
Let it sit in water until you're ready to use it. This will stop it from discolouring.
Dice the onion and the capsicums
Blend/puree tomatoes. When you blend them there is no need to peel them. This makes things so much easier and less messy.
I couldn't find any vegetable bullion easily here in Utah so this is what I used. I have since found I can order the bullion from online stores. All is right in the world again.
Cook it down till you are happy with the consistency.
1 eggplant, diced
1 large onion, diced
2 red (or green) capsicums (peppers)
Tomatoes (maybe 2 or 3) blended/pureed
Vegetable stock cubes to taste (I use between 3-5 per batch...but can add more if you want)
Oil (I really don't know how much. Enough to cover the bottom of the saucepan you're using)
Heat oil and put in eggplant. Cook until eggplant isn't white anymore. Now add onion and cook for a minute or two. Add capsicum and mix well. Crumble stock cubes into mixture. Taste to see if you need to add some more. Now add the tomato juice....just enough to cover the ingredients. Bring to the boil. Stir every now and again so mixture doesn't stick to the bottom and burn. Turn down to simmer. Simmer until you reach the consistency you like.
You can blend this if you don't like chunky salsa.
I haven't tried canning/bottling this yet. Mainly because it doesn't matter how much I make, it's gone in a matter of days.
I'd love to hear from you after you've tried this recipe to see if you love it as much as I do or to share what you may have done a little differently.
I have found the perfect bowl to go with this salsa recipe. Check out salsa bowl to find out more.
If you enjoy this recipe then you may also like this recipe KUNG PAO CHICKEN
November 2, 2008
Testimony Meeting
Today (pay no attention to the date. I live in Australia and the blog site must live in USA) being the day we 'enjoy' Testimony meeting, I thought I'd share a song that is a particular favourite of mine. It's sung to the tune of "My Favourite Things" from the Sound of Music.
A FEW OF THE TESTIMONIES
Parody of "My Favorite Things" from Rodgers and Hammerstein's The Sound of Music
Lyrics by M. Spaff Sumsion
Parody of "My Favorite Things" from Rodgers and Hammerstein's The Sound of Music
Lyrics by M. Spaff Sumsion
PERFORMED BY ROBERT LUND
From the new edition of the CD Workin' the Glory
Brother Johansen says God fixed his prostate
Sister Hill wails that her son's gone apostate
Missy Brown details her trip to Belize
These are a few of the testimoniesBrother Stone calls his ex-wife to repentance
Sister Dean can't form a blubber-free sentence
Ammon Smith's grateful the Jazz beat the Kings
These are a few of the Fast Meeting thingsThere's unchaste movies at Wal-Mart in Layton
Hillary Clinton's a minion of Satan
God loves you just a bit less if you're gay
These are some nuggets I've picked up todayWhen this low-key
Karaoke
Shows how odd we are
I simply remember I'm not Warren Jeffs
And then I don't feel bizarreMadison cries that her mom flushed her turtle
Then she announces her daddy's infertile
Tyler loves Jesus and recess and peas
These are a few of the testimoniesElder Jones gripes that less-actives frustrate 'im
Nine CTR's thank the same things verbatim
Brother McPhie knows Rush Limbaugh is true
And The Da Vinci Code may well be tooSister Cabell says the United Nations
Must be the beast from the book Revelations
Folks squirm through dubious doctrine and then
Everyone drowsily mumbles "Amen"When euphor-ya
Starts to bore ya
Here's the thing that's sweet:
Each talk brings us nearer Hymn 152
And then we go home to eat!
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